Veggie Stew With Coconut Milk Recipe

Name: Veggie Stew With Coconut Milk
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 yellow onion; 1 garlic clove; 500 grams potatoes; 400 grams large white beans; 2 tsp cumin; 2 tbsp canola oil; 500 grams tomato passata; 1 vegetable stock cube; 400 ml coconut milk; 100 grams shredded kale; 1 tsp salt; 2 ml peppar

Servings: persons

1 yellow onion
1 garlic clove
500 grams potatoes
400 grams large white beans
2 tsp cumin
2 tbsp canola oil
500 grams tomato passata
1 vegetable stock cube
400 ml coconut milk
100 grams shredded kale
1 tsp salt
2 ml peppar

1
Peel and finely chop the onion and garlic. Peel and cut the potaties into 2cm cubes.
2
Drain, rinse the beans and let drain in a colander.
3
Fry the onion, garlic and cumin in oil in a large pan for about 3 minutes.
4
Add the diced potatoes, tomato passata, crumbled stock cube and coconut milk. Bring to a boil and cook over medium heat uncovered until potatoes are tender, about 15-20 minutes. Add the beans and kale. Simmer another 5 minutes, until the cabbage is soft. Season with salt and peppar.
5
Serve with rice.

455

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 yellow onion, 1 garlic clove, 500 grams potatoes, 400 grams large white beans, and more.

Yes, Veggie Stew With Coconut Milk falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Veggie Stew With Coconut Milk

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